Flaky Crust Raspberry Pie
A delightful pie bursting with fresh raspberry flavors, perfect for summer gatherings or a sweet treat any time of the day.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced Ensure butter is cold for a flakier crust.
- 3-4 tablespoons ice water Add gradually until dough comes together.
For the filling
- 2 cups fresh raspberries Can substitute with other berries like blueberries or blackberries.
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch Adjust if using frozen raspberries.
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour and salt.
- Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
- Gradually stir in the ice water, one tablespoon at a time, until the dough comes together.
- On a floured surface, roll out the dough and fit it into a pie dish.
Filling
- In a separate bowl, gently combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
- Pour the raspberry filling into the prepared crust.
- Bake for about 25-30 minutes, or until the crust is golden brown and the filling bubbles.
- Allow the pie to cool before slicing into it.
Notes
Serve warm or at room temperature. Pair with vanilla ice cream, whipped cream, or a dusting of powdered sugar. Store leftovers in the refrigerator for up to 3 days.